Guest
If you like chilli pepper, then you will love ‘nduja, a soft salami from Calabria. It adds a rich spicy depth to tomato sauce, and here Laura shares her recipe for fileja pasta, a maccheroni shape popular in the region. To make it you will need 150g semolina flour, 150g 00 flour, 1 egg a pinch of salt, and enough water to form a dough. For the tomato sauce use 1 red (Tropea) onion, 200 g ‘nduja salami, and 400 ml tomato passata, with grated pecorino to serve
